Mushroom Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, tangy, and meaty flavors to the bowl, and the warm infused oil ties everything together beautifully. Gently heating the olive oil with sliced garlic, fresh rosemary, thyme, lemon zest, turmeric, and ginger coaxes out every bit of aromatic depth without any complicated technique — just a watchful eye and about ten minutes on the stove. The result is something that tastes like it came from a specialty charcuterie counter, but you made it yourself. For anyone navigating a mushroom-free lifestyle, jarred marinated olives can be a sneaky source of concern since some blends include porcini or other fungi for added earthiness — here, every ingredient is straightforward and clearly plant-forward without any of that. A finishing squeeze of lemon juice keeps the flavors bright and lively. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning all that gorgeous infused oil over the top.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
- ⅓ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 strip lemon zest (about 3 inches long), pith removed
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, or to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, lemon zest strip, turmeric, and ginger in a small saucepan over medium-low heat. Warm until the garlic is softened and fragrant and small bubbles form steadily around the herbs, about 4–5 minutes. Watch closely — the garlic should turn pale golden at the edges but not brown.
- 2
Add the drained olives to the saucepan and stir to coat. Continue to heat, stirring occasionally, until the olives are warmed through and have absorbed the aromatics, about 3–4 minutes.
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